Split Pea Stew with Sweet Potatoes & Chicken Sausage

With the exceptionally cold nights we’ve been having, nothing could be more satisfying than a warm medley of goodness. This recipe began as a simple split pea soup and turned into a gratifying thick and hearty stew.

Split peas are similar to beans in that they’re high in fiber and quite filling. With the addition of sweet potatoes, a few extra veggies and some chicken sausage, the only thing this stew really needed was some bread to gather what my spoon couldn’t scoop up in the bowl!

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If you’d like to achieve a thinner consistency, try adding more broth during the final cooking stage. If you’d like a slightly different flavor, try using ham, kielbasa or smoked turkey sausage. Feel free to adjust this recipe to your liking and enjoy!


Split Pea Stew with Sweet Potatoes & Chicken Sausage

Rating: 51

Servings: 6

Split Pea Stew with Sweet Potatoes & Chicken Sausage


  • 2 tablespoons butter
  • 2 small-medium sweet potatoes (about 2 cups), peeled and chopped into 1” cubes
  • 1 large sweet onion, chopped
  • 8oz bag peeled baby carrots, sliced 1/4” thick
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 32oz chicken or vegetable broth, plus an additional 8oz
  • 16oz bag dried green split peas, rinsed
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried basil leaves
  • 1/4 teaspoon dried parsley flakes
  • 1/8 teaspoon dried dill weed
  • 12oz package fully cooked chicken sausage (I used al fresco’s Sundried Tomato)
  • 1 tablespoon extra virgin olive oil
  • Flat-leaf parsley for garnish


  1. In a large soup pot melt butter on low-medium heat.
  2. Add sweet potatoes, onion, carrots, garlic, celery and cook for 10 minutes until slightly tender.
  3. Add 32oz chicken or vegetable broth, dried split peas, salt, black pepper, basil leaves, parsley flakes, dill weed and bring to boil. Set heat to low and simmer, covered, for 1/2 hour.
  4. Remove casing from chicken sausage. Cut into 1/2” slices and then quarters. In pan, bring 1 tablespoon extra virgin olive oil to medium-high heat and sauté chicken sausage until slightly browned, about 7-10 minutes. Add to soup pot.
  5. Allow soup to continue to cook, uncovered, for another 30-45 minutes, stirring occasionally, until peas are completely soft. Add in additional 8oz chicken or vegetable broth while cooking (as most liquid will have evaporated).
  6. Chop flat-leaf parsley, use as garnish and serve stew.

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